How to Make and Can Blood Orange Marmalade скачать в хорошем качестве

How to Make and Can Blood Orange Marmalade

Yield: 18 – ½ pints (237 ml) 5 lbs. (2275 g) Blood Oranges, washed 1 gallon (3.8 liter) Water, distilled 85 oz. (2400 g) White Sugar, granulated 2 oz. (57 g) Butter, unsalted .75 oz. (20 g) Kosher Salt 8 oz. (227 g) Lemon Juice, bottled, plus ½ teaspoon per half pint jar Method: 1. Wash the citrus fruit well. Cut of ends, then cut fruit into half. Then cut into quarters, lengthwise. Then slice into pie wedges ¼ inch thick (6 mm). Continue with the remaining fruit. Be sure to utilize all of the juice from the ends and cutting board. 2. Transfer fruit to a pot, add sugar, water, lemon juice, salt and butter. Bring to a boil and then reduce to a simmer. Stir occasionally. Cook until the temperature has reached 220°F (104.4°C). 3. While the fruit is cooking prepare your canning jars by sterilizing them in boiling water for the appropriate time for your respective altitude. (see notes below) 4. Once the gel point has been reached, add bottled lemon juice to each jar, then you can begin filling your sterilized jars (they must be hot), leaving ½ inch of head space. 5. Check for air bubbles, if present, remove with a chopstick by gently stirring the sides of the jar. 6. Wipe the tops of the jars with a wet towel. 7. Place lids into water bath for a few seconds and remove them carefully and set them on top of the jar. Secure lid with a ring by screwing it on finger tight. DO NOT OVER TIGHTEN!!! 8. Once lids have been secured, place the jars into the water bath and process in accordance with Table 1 below. 9. After the process time has been completed, remove jars from canner and place on the counter lined with a tea towel. Cover with another towel and let them rest undisturbed for 12 – 24 hours. You will hear popping, so don’t get nervous. 10. Store in a cool dark spot. Good for at least 1 year. Notes: Table 1. Recommended process time in a boiling water canner for Canning Blood Orange Marmalade Process Time at Altitudes of Pack. Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft Hot Half-pints 5 min 10 min 15 min • ALWAYS follow safe practices for canning. For more detailed information on boiling water canning, see "Using Boiling Water Canners" at http://www.uga.edu/nchfp/publications... • To sterilize the jars, put water and jars in a pot, with water being 1 inch above the tops of the jars, bring to a boil. Boil for 10 minutes at altitudes of less than 1,000 feet (305 meters). At higher altitudes, add 1 minute for each 1,000 feet (305 meters). • Marmalade was traditional made from quince. • The pith (white part of citrus fruit) contains most of the pectin, which is needed for the gelling. • Wash fruits well • The gel point is the temperature at which pectin will stabilize the sugars and making the gel. 220°F (104.4°C) • Do not touch the lids while cooling! Disturbing the lids may give a false seal • With jars that do not seal you can either refrigerate them and consume in the next 14 days or recook and reprocess all over again. Be sure to discard the lid and start the entire process again.